L e t’s

sku 116992
HomeChoice Cookbook 2013

2013
eat at home

•
homechoice.co.za

let’s eat at home

homechoice.co.za
sa’s No.1 home-shopping retailer

81
quick and
delicious
recipes
Brought to you by sa’s No.1 home-shopping retailer Brought to you by sa’s No.1 home-shopping retailer
 Ki tc h e n ti p s
Breakfast
Start your day on the right foot with a bountiful breakfast. Or prepare a dazzling spread for brunch.
Whatever the time of the morning, these recipes will make your day.

freezing thawing is your last resort.

Wrap your foods well Set your microwave to
and keep track of what ‘defrost’ or ‘50%’ of the
you freeze. Generally you power. Cook the food
should not freeze food immediately after you’ve
for longer than three used this method.
months. Butter can be
left in the freezer for up to Roasting
nine months and baked If you want a crispy skin on
unfrosted cookies up to your Sunday roast chicken,
a year. Incorrect packing ensure the chicken is lifted
leads to freezer burn - as out of the tray where the
the air reaches the food’s juices will flow. A roasting
surface it dries out the pan with a rack is ideal
product and changes the as it’s designed to roast
colour of the food, which with an open or closed
Bacon, spinach
can be unsafe to eat. lid. Your root vegetables and egg cups.
such as potatoes, carrots Turn to page 8
Defrosting and butternut should be
We often find ourselves placed in the tray with
sighing loudly as we the chicken as they take
remember the chicken is the same amount of time
not defrosting in a basin to cook. The vegetables
at home, but it is still in can be left to cook within
the freezer. Consider the the juices, as this speeds
following ways to defrost up the cooking time.
your food safely. Take your
desired meat out the night Tools
before and let it defrost in An essential tool in any
the fridge. Large items take kitchen is a sharp knife.
about 24 hours whereas Ensure you have a full set
your trays or smaller pieces of sharp knives to do any
will be defrosted within job. Once your meal is
12 hours. done, presentation is often What’s coming
Cold water thawing is a the last step we consider.
great alternative, as you Invest in a dinner set to 8 Bacon, spinach and egg cups
can put your meat in a show off your hard work, 8 Cheese, egg and bacon pie
bowl of cold water three your guests will appreciate 10 Cheesy biltong and sweetcorn
to four hours before you the eye candy, but also see muffins
want to cook. Depending the effort you’ve gone into 11 Coriander and sweetcorn
on the type of meat, take thinking about the whole omelette
extra time into account experience. 12 Grilled mushroom, caramelised
if you want to marinade onions and goats cheese panini
before you cook. Lastly, 13 Poached egg and asparagus
if you’ve sighed one too with grated Parmesan
many times, microwave 14 Scrambled egg wrap with
tomato salsa
14 Banana loaf
6 Breakfasts HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Breakfasts 7
 Bacon, spinach Cheese, egg
and egg cups and bacon pie
quantity
Serves 4
cook time
3 min
topped with
Ingredients
rocket
4 eggs quantity cook time ideal for
4 tbsp cheddar, grated Serves 4-6 20 min snacks
4 tbsp spinach, wilted
8 bacon rashes, fried Ingredients
Salt and freshly ground 375 g block frozen butter puff
black pepper, to taste pastry, thawed
200 g crème fraîche or full-fat
Method sour cream
Microwave spinach on high for 180 g coarsely grated cheddar
two minutes. Wring with hands 1 egg, plus 2 egg yolks
to drain excess liquid. 2 bacon rashers, chopped
50 g wild rocket
Fry your bacon strips in a pan or Salt and freshly ground black
for a healthier option grill them pepper, to taste
at 200°C in the oven till crispy. Milk to brush

Line the buttered ramekins with Method

fried bacon strips. Preheat the oven to 200°C.

Place a tablespoon of grated Line a large baking tray with

cheese at the bottom of each baking paper.
ramekin, top with a tablespoon
of wilted spinach and gently Roll out the pastry to a 20 x 30cm
crack the egg on top. rectangle on a lightly floured
surface. Lay the pastry on the
Microwave on high for 2-3 prepared baking tray.
minutes depending on how
soft you prefer you eggs. Brush the pastry with milk and
bake for 10 minutes.

Alternative In a bowl, mix together the crème

fraîche, grated cheese, egg and
★ For a vegetarian option, yolks and bacon, then season with
remove the bacon and add salt and ground black pepper.
a teaspoon of harissa to
add a bit of spice. Push the centre of the pastry down
and pour the egg mixture into the
★ Or thinly slice shitake centre, leaving a 2cm border.
mushrooms, cover with oil
and salt and bake till crisp. Bake for a further 10 minutes, or
Scatter pieces over egg. until puffed and golden. Slice the
pie and serve with wild rocket.
★ Although not everyone’s
favourite, grilled eggplant
with fresh basil is a unique
and unexpectedly delicious
alternative or addition to
❝If you’re afraid of butter, use cream.❞
this dish. – Julia Child

8 Breakfasts HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Breakfasts 9
 ❝ If you want to eat Cheesy biltong
well in England, eat and sweetcorn
muffins
three breakfasts.
❝
quantity cook time ideal for
makes 12 15 min school lunch

– W. Somerset Maugham Ingredients

225 g self-raising flour
1 tsp dried chilli flakes
2 large eggs, whisked
200 ml milk
80 ml melted butter
125 ml canned sweetcorn
kernels, rinsed and drained
125 ml shaved biltong, finely
chopped
125 ml grated cheddar cheese

Method
Preheat oven to 200°C.

Coat the muffin tins with cooking

spray or margarine.

Sift the flour into a large bowl. Mix

chilli flakes, eggs, milk and butter
together and fold through the Coriander and sweetcorn
flour. Fold corn, biltong and cheese
through batter. omelette rolls
quantity cook time ideal for an
Fill each muffin cup three quarters Serves 2 15 min Asian treat
full and bake for 12-15 minutes or
until cooked through. Ingredients
4 eggs Add half the egg mixture to cover
Serve slightly warm or at room 125 g canned sweetcorn kernels, the base of the pan and cook until
temperature with butter. rinsed and drained set. Carefully remove from the pan
20 ml light soy sauce and keep warm. Repeat with the
20 ml vegetable oil remaining mixture.
Alternative 1 tbsp Thai green curry paste
6 spring onions, thinly sliced Place the omelettes on a clean
★ For a delicious vegetarian 1 red chilli, seeds removed, chopping board and spread half
option, replace the biltong chopped the green curry paste over each.
with a selection of cheese 120 g coriander leaves, plus extra
and chopped herbs. to garnish Sprinkle the spring onion and
★ If you don’t have self- Sweet chilli sauce, to serve chilli over the top, followed by the
raising flour, combine the coriander.
following as a substitute: Method
¾ cup all-purpose flour, Place the eggs, sweetcorn and Roll up each omelette tightly, then
1 teaspoon baking powder, soy sauce in a bowl and beat to cut in half diagonally. Serve with
¼ teaspoon salt. Recipe may combine, then set aside. sweet chilli sauce.
be doubled or tripled if more
is needed. For this recipe, Heat half of the oil in a small frying Garnish with the remaining spring
225g = 1²∕³ cups. pan over a medium low heat. onion, coriander and chilli.

10 Breakfasts HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Breakfasts 11
 Grilled mushroom, caramelised
onions and goat’s cheese panini
quantity cook time ideal for
Serves 6-8 45 min canapés

Ingredients
60 ml extra virgin olive oil, plus Add the balsamic vinegar and cook
extra to drizzle for a further 5 minutes, stirring
2 red onions, finely sliced
20 ml balsamic vinegar
occasionally.
Poached egg and asparagus
4 large field mushrooms,
stalks removed
Place the mushrooms upside
down on the baking tray, drizzle with grated Parmesan
75 g chopped sun-dried with the remaining olive oil and
tomatoes in olive oil place in the oven for 10 minutes, quantity cook time ideal for
100 g soft goat’s cheese, cut into until almost cooked through. makes 1 60 sec snacks
four slices (or crumbled)
4 round rustic rolls
50 g wild rocket leaves
Stir the sun-dried tomatoes into
the onion mixture along with salt ❝Sometimes Ingredients
6 spears of asparagus Add a splash of vinegar.
Fresh thyme, to serve
Salt and freshly ground black
and freshly ground black pepper.
I’ve believed 1 egg
90 ml water Cover the bowl or mug with a
pepper, to taste Spoon the mixture into the
mushroom cups and top with
cook’s tip
as many ½ tsp vinegar (optional)
Parmesan to sprinkle on top
microwave-safe plate. Place in
the microwave and cook on 80%
Method
Preheat the oven to 180°C.
slices of goat’s cheese. Return to
the oven and bake for a further 10
minutes, until the cheese is golden.
The microwave
tends to cook the yolk as six Method
Blanch the asparagus in a bowl of
power for 60 seconds. Check the
egg. If it is not done yet, return

impossible
faster than the white. to microwave and cook on 80%
Lightly grease a baking tray. If you like gooey boiled water for 2 minutes. Place power in 20 second bursts.
yolks, take the egg
Split the rolls in half, toast and on a plate.
Heat 40ml of the oil in a frying
pan, add the onion and cook over
arrange some rocket leaves on
the base of each one. Place a
out when the white is
still a little wobbly.
things before Crack the egg into a microwave-
Remove from the water with a
slotted spoon and place on top of
a low heat for 10 minutes, stirring
occasionally, until softened and
mushroom on top with a sprinkle
of thyme.
breakfast.❞ safe bowl or mug. the asparagus spears.

beginning to caramelise. – Lewis Carroll Pour in the water. Grate and sprinkle Parmesan.

12 Breakfasts HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Breakfasts 13
 Meet Cathy, HomeChoice
Merchandise Director. Cathy is
a devoted wife and mother of
three lively daughters. She has
a passion for good food and
flavours her special dishes with
home-grown herbs.

Banana loaf
quantity cook time ideal for
serves 6-8 45 min tea time

Ingredients
500 ml flour
2 tsp baking powder
¼ tsp salt
4 bananas, mashed
2 extra large eggs
250 ml brown sugar
125 ml oil
3 tbsp milk
1 tsp vanilla

Method
Preheat the oven to 180°C.

Sift the dry ingredients together.

Blend the bananas, egg, sugar and

oil, and add to the dry ingredients.

Add the milk and vanilla. The

mixture must not be too stiff.

Bake in a greased loaf tin for about

45 minutes.

Test that the cake is done before

removing it from the oven.

Serve warm or cold.

14 Breakfasts HomeChoice.co.za • 0861 466 324

 Salads
Versatile salads enhance a dish or can be enjoyed as a meal on their own. Get creative and
add your own signature ingredients to these wonderful, wholesome recipes.

What’s coming
Caesar salad.
16 Caesar salad 20 Lentil salad Turn to page 16
16 Roasted butternut salad 21 Three bean salad
with lime and green chilli 22 Brocoli and pomegranate salad
19 Sausage, potato and 23 Coleslaw
pea salad 24 Seafood salad with chilli,
19 Baby beetroot salad
HomeChoice
pawpaw and pineapple
breakfasts 15
 Caesar salad Roasted butternut salad with
quantity cook time
lime and green chilli
Easy Meal
serves 2 15 min quantity cook time ideal for
serves 4 25 min Vegetarians

Ingredients
1 tbsp olive oil Ingredients
3 bacon rashers, coarsely 2 whole limes tablespoons of water and a pinch
chopped 4 tbsp olive oil of salt. The sauce should be thick,
20 g butter 1 medium butternut but runny enough to pour. Add
1 garlic clove, crushed 1 tsp ground cinnamon more water if necessary.
3 slices white crusty bread, 1 tsp ground AllSpice
crusts removed, cut into 100 g Greek yoghurt To serve, arrange the cooled
1cm cubes 30 g tahini paste butternut slices on a serving
1 cos lettuce, washed, torn 1 tbsp lime juice platter and drizzle with the
40 g Parmesan shavings 1 green chilli, thinly sliced yoghurt sauce.
2 eggs, hard-boiled and 10 g picked coriander leaves
peeled, quartered Salt and freshly ground black Spoon over the lime slices and
pepper, to taste their juices and scatter the chilli
Dressing slices over the top.
125 ml mayonnaise Method
1 clove garlic, crushed Preheat the oven to 200°C. Garnish with coriander and serve.
2 drained anchovy fillets
Peel the butternut and cut in half
Method lengthways, scoop out the seeds
Heat 1 teaspoon of oil in a large and discard.
non-stick frying pan over a
medium to high heat. Cut each half, top to bottom, into
1 cm thick slices and lay them out
Add the bacon and cook, stirring, on a large baking sheet lined with
for 2-3 minutes or until golden. baking paper.
Use a slotted spoon to transfer to
a plate lined with paper towel. Sprinkle with cinnamon, AllSpice,
salt and olive oil and place in the
Reduce the heat to medium. oven for 15 minutes or until tender
Heat the butter and remaining when tested with a knife.
olive oil in the pan. Add the garlic
and bread and cook, stirring Remove from the oven and set
occasionally, for 4 minutes or aside to cool.
until golden. Transfer to a plate
lined with paper towel. Trim off the tops and tails of the
limes, using a small sharp knife and
To make the dressing, place the remove the skin and white pith. Alternative
mayonnaise, garlic and anchovy
fillets in a food processor and Quarter the limes from top to ★ Scatter bite-size pieces of
process until combined. bottom, and cut each quarter into freshly-made biltong over your
thin slices. salad for a non-vegetarian
Season with salt and pepper. alternative.
Place them in a small bowl, ★ Cheese lovers can crumble
Combine the bacon, crispy sprinkle with a little salt, drizzle some feta cheese over this
bread, lettuce, eggs and with 1 tablespoon of olive oil, stir salad – always a winner with
Parmesan in a large serving and set aside. butternut.
bowl. Drizzle over the dressing ★ Add slices of smoked
to serve. Meanwhile, whisk together chicken breast for a protein
the yoghurt, tahini, lime juice, 2 punch.

16 Salads HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Salads 17
 Sausage,
potato and
pea salad
quantity cook time ideal as a
serves 4 20 min meal-in-one

Ingredients
250 g new potatoes
8 good-quality chicken or
lamb sausages
400 g frozen peas
1 red onion, sliced
60 g mint leaves
2 tbsp chopped flat-leaf
parsley
80 ml olive oil
40 ml lemon juice and zest
200 g marinated feta, drained
Salt and freshly ground black
pepper, to taste

Method
Cook the potatoes in boiling salted
water until tender, then drain.

Preheat a grill or barbeque to

a medium heat and cook the
sausages for 5-6 minutes, until
golden and cooked.

Slice the sausages in thick slices

and halve the potatoes. Baby beetroot salad
quantity cook time ideal for
Cook the peas in boiling salted serves 4 25 min outdoors
water for 3 minutes, then drain and
refresh in cold water. Ingredients
1 punnet baby beetroot skins keeping the stems intact.
Place in a large bowl or platter 1 packet baby spinach,
with the sausages, potato and washed Boil the asparagus for 1 minute,
remaining ingredients. 1 packet wild rocket drain and immediately put into ice
½ red onion, peeled and sliced cold water.
Season, toss and serve. 1 bunch asparagus, washed
and cut into thirds Place the baby spinach and wild
100 g goat’s cheese rocket in a salad bowl.
Alternative 1 packet walnuts
40 ml balsamic glaze Arrange in a bowl, the baby
★ For non-red meat eaters, 40 ml lemon juice and zest beetroot, asparagus and leaves.
the sausages can be replaced Salt and freshly ground black
with hot smoked salmon or pepper, to taste Sprinkle over the sliced red onion
smoked mackerel. and walnuts.
★ Keep sausage and Method
potatoes warm, and stir Boil baby beetroot in water until Crumble over goat’s cheese,
through mayonnaise for a tender. Allow to cool in cold water drizzle with balsamic glaze and
delicious warm salad. and using your fingers, rub off the zesty lemon juice and serve.

18 Salads HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Salads 19
 Lentil and oven-dried tomato salad
quantity cook time ideal for a
serves 6-8 90 min healthy kick
Ingredients
Oven dried tomatoes 80 g gorgonzola, cut into until semi-dried. Discard the thyme
400 g plum tomatoes (about 5) rough chunks and allow to cool.
8 thyme sprigs Salt and freshly grated black
1 tbsp olive oil pepper, to taste Place the lentils in a pan of boiling
2 tbsp thick balsamic vinegar water and cook for 20-30 minutes,
Method or until tender. Drain well in a sieve
For the salad Start by making the oven-dried and, while still warm, add to the
1 small red onion, very tomatoes. Preheat oven to 130°C. sliced onion.
thinly sliced
1 tbsp good-quality red Halve the tomatoes vertically and Add the olive oil, garlic and some
wine vinegar place skin-side down on a baking black pepper. Stir to mix and leave
1 tsp Maldon salt tray. Arrange the thyme sprigs on aside to cool. Then add the herbs
250 g lentils top of them. and gorgonzola and mix together.
3 tbsp olive oil
1 garlic clove, crushed Drizzle over the olive oil and Place in serving bowl and drizzle
3 tbsp parsley, chopped balsamic vinegar and sprinkle with the tomato cooking juices on top
3 tbsp chives, chopped some freshly ground salt and black and serve.
4 tbsp dill, chopped pepper. Roast for 1 ½ hours, or

Three bean salad

quantity cook time ideal for
serves 4 15 min green day

❝Cooking Ingredients Method

allows you to 200 g peas

200 g fine green beans
To make the dressing, blend all the
ingredients together and set aside.

have travels,
200 g mange tout
Boil the beans in salted water for
Dressing 3 minutes until tender.
adventures ½ lemon juice and zest
½ orange juice and zest Drain, refresh in cold water and
and journeys 60 ml extra virgin olive oil
1 red chilli, seeds removed,
drain again.

without going finely chopped

1 red onion, thinly chopped
Toss together with the dressing
and serve.
anywhere.❞ 1 tbsp honey
3 tbsp chopped mint, basil
– Ted Allen and parsley

20 Salads HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Salads 21
 Broccoli and pomegranate salad Meet Tania, HomeChoice Collections
Agent. This mother of 3, likes to cook and
quantity cook time ideal for spend time with her family. When she gets
serves 4-6 10 min summer a chance, she enjoys a game of tennis.
Ingredients
5 cups fresh broccoli Cook for 1-2 minutes, depending Allow to cool and drain.
and cauliflower on how crunchy you want the
1 tsp salt broccoli. One minute will turn the Combine broccoli, cauliflower,
½ red onion, sliced broccoli bright green and slightly pesto and olive oil in a large bowl.
½ cup pomegranate seeds crunchy. Two minutes will cook the
½ cup basil pesto broccoli through. Toss together gently until well
¼ cup olive oil combined.
Salt and freshly ground Set your timer and do not cook
black pepper, to taste for more than 2 minutes, or the Transfer to serving platter and top
broccoli will become too soft and with pomegranate seeds, onions
Method look less fresh. and season with salt and pepper.
Bring a large pot of salted water
to a boil. Drain the broccoli and immediately
put into a bowl of ice water to stop
Add the broccoli and cauliflower. the cooking.

Coleslaw
quantity cook time
serves 6 10 min

Ingredients
½ cabbage, core removed,
outer leaves discarded and
cut into quarters
1 small red onion, peeled
3 carrots, washed and peeled
2 red apples, washed and
cored
A small bunch of fresh flat-
leaf parsley, leaves picked
and roughly chopped
1-2 lemons, juice
125 ml mayonnaise
1 tsp mustard
Salt and freshly ground black
pepper, to taste

Method
Slice the cabbage as finely as
possible, using a sharp knife or the
thin setting on a mandolin. Put the using the attachment on your
cabbage in a bowl and slice the
onion in the same way, adding it to
mandolin or food processor.
Th ou gh t to share
the cabbage when done. Add to the bowl of cabbage and “I love coleslaw!
onion, with the chopped parsley, especially with
Slice the carrots and apples by lemon juice, mayonnaise and braai meat”. For a
either skinning their sides to get mustard. healthy variation
a flat edge, then slice along and try replacing the
across into matchsticks, or julienne Toss together, season and serve. mayonnaise with
a vinaigrette.

22 Salads HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Salads 23
 Meet Rehana Parker Sayed, HomeChoice
Recruitment Specialist. This young career woman
finds time in the kitchen therapeutic, especially when
spending time with family so she can be be creative.

Seafood salad
with chilli,
pawpaw and
pineapple
quantity cook time ideal for
serves 4-6 15 min lazy days

Ingredients
500 g mix seafood, steamed and
drained
1 onion, thinly sliced
1 firm medium pawpaw,
peeled, deseeded and cubed
1 pineapple, peeled and cubed
2 fresh red chillies, thinly slices
30 g fresh coriander leaves
30 g micro salad leaves
2 lemons, grated rind

Salad dressing
2 lemons’ juice
5 ml sugar
5 ml olive oil
3 cm piece fresh root ginger,
peeled and grated
Salt and freshly ground black Place all ingredients, except Th ou gh t to share
pepper, to taste seafood in a large bowl and toss
together well. “I love the variety
Method of ingredients on
Mix all dressing ingredients Place leaves on a salad platter and land and in water
together in a bowl and whisk well. top with pawpaw and pineapple. and changing the
Place seafood decoratively over norm and bringing
Toss seafood in dressing. the salad and serve. something modern
to the fore.”

24 Salads HomeChoice.co.za • 0861 466 324

 Soups
Hearty and wholesome, hot or cold, soups are the perfect starter or a filling meal on
their own. Serve with crusty bread, dripping with butter – and don’t be afraid to dunk a piece!

What’s coming Seafood soup.

Turn to page 26
26 Seafood soup 29 Roasted sweet potato,
26 Creamy spinach soup chorizo and onion soup
28 Butternut and orange soup 29 Thai green curry soup

HomeChoice.co.za • 0861 466 324
30 Roasted tomato and bean soup
Soups 25
 Seafood soup Creamy spinach soup
quantity cook time quantity cook time ideal for
serves 6 30 min serves 4-6 30 min light meals

Ingredients Ingredients
50 g butter 50 g butter
125 ml chopped onion 1 medium onion,
125 ml chopped green pepper finely chopped
1 tbsp olive oil 2 garlic cloves, finely chopped
2 tsp minced garlic 1 medium potato, peeled
1 can diced tomatoes and chopped into chunks
1 jar spaghetti sauce 400 ml chicken or vegetable
190 ml chicken stock stock
125 ml white wine 600 ml milk
3 tsp dried parsley flakes 450 g fresh spinach, washed and
1 tsp dried oregano roughly chopped
1 tsp dried basil ½ lemon, finely grated zest
Salt and freshly ground Freshly grated nutmeg,
black pepper, to taste to taste
500 g frozen uncooked 3 tbsp double cream, to serve
prawns, thawed, peeled Salt and freshly ground
and deveined black pepper, to taste
1 package seafood mix
Method
Method Melt the butter in a large
Melt the butter in a large saucepan, add the onion and garlic
saucepan, add the onion and and fry gently for 5-6 minutes until
green pepper and fry gently for softened.
5-6 minutes until softened.
Stir in the potato and continue to
Add garlic, cook 1 minute cook gently for 1 minute.
longer. Stir in the tomatoes,
spaghetti sauce, stock, wine and Pour in the stock and simmer for
seasonings. 8-10 minutes until the potato starts
to cook.
Bring to a boil. Reduce heat,
cover and simmer for 20 minutes. Pour in the milk and bring up
to a simmer, then stir in half the
Add the prawns and seafood spinach and the lemon zest. Cover
mix. Cover and simmer for 5-7 and simmer for 15 minutes until
minutes until prawns turn pink. the spinach has completely wilted.
Allow to cool for about 5 minutes.
Season and serve with crispy
baguette loaves. Pour the soup into a food
processor, add the remaining
spinach (this will keep the soup
bright green and fresh tasting) and

I don’t believe
Alternative process until silky smooth.

★ A good vegetable stock Return to the pan and reheat. Taste

❝

in low fat cooking.

can be used to substitute and season with salt, ground black
the chicken stock. Don’t pepper and nutmeg. ❝
add in garlic as it will be
too pungent with the fish Ladle the soup into bowls and
ingredients. swirl in the cream.
– Nigella Lawson

26 Soups HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Soups 27
 Roasted sweet potato,
chorizo and onion soup
quantity cook time ideal to use
serves 8 30 min your hot pot

Ingredients
3 tbsp extra-virgin olive oil Add sausage and cook for about
300 g chorizo sausage, cut into 8 minutes until brown. Transfer
¼-inch-thick slices sausage to paper towels to drain.
2 medium onions, chopped Add onions and garlic to pot and
2 large garlic cloves, minced cook until translucent, stirring
1 kg red-skinned sweet often, for about 5 minutes.
potatoes, quartered
lengthwise Add potatoes and sweet potatoes
500 g potatoes, halved and cook until they begin to
lengthwise, cut soften, stirring often, for about
into 1/4-inch-thick slices 12 minutes. Add stock and bring
1.5 L chicken broth to boil.
1 packet brown onion soup
powder Reduce heat to medium-low, to cool before adding to food
Salt and freshly ground cover, and simmer for about 20 processor for blending. Stir in
black pepper, to taste minutes until potatoes are soft, remaining tablespoon of oil.
stirring occasionally. Season with salt and pepper.
Method
Heat 2 tablespoons oil in heavy Add brown onion soup powder Divide among bowls, garnish
large pot over medium high heat. and simmer for 5 minutes. Allow with fried sausage and serve.

Thai green curry soup

quantity cook time ideal for an
serves 6 30 min Asian twist

Butternut and orange soup Ingredients

2 tbsp sunflower oil
Method
Heat the oil in a large pan and add
1 red onion, finely sliced the onion. Fry for 3 minutes till soft.
quantity cook time ideal for 500 g pack skinless chicken thigh
serves 4 30 min lunch with the girls fillets, finely chopped Add the chicken and garlic, cook
4 garlic cloves, finely sliced until the chicken changes colour.
Ingredients Method 2 tbsp green curry paste Add the curry paste, coconut milk,
1 large butternut, peeled Heat the stock and add the Add the orange juice and honey. 400 ml coconut milk stock, lime leaves and fish sauce,
and cubed butternut and sweet potato and 1.5 L chicken stock then simmer for 12 minutes.
1 sweet potato, peeled simmer for 10 minutes. Season to taste. Just before 5 lime leaves
and cubed serving, sprinkle with finely grated 2 tbsp fish sauce Add the chopped spring onion
2 oranges, freshly Add the turmeric, ginger and curry orange zest. 1 bunch spring onions, the tops, asparagus and bamboo
squeezed juice powder and continue simmering white sliced diagonally shoots and cook for 3 minutess,
1 tsp curry powder until soft. and the green finely until the asparagus is just tender.
1 tsp turmeric chopped
1 tsp finely grated ginger Remove from heat, pour into a 1 bunch asparagus Put the lime juice and coriander
2 tsp clear honey food processor and blitz until Alternative 150 g pack bamboo shoots in a narrow jug and blitz to make
600 ml chicken or vegetable creamy. 1 red chilli, sliced a smooth green paste. Pour into
stock ★ Add a touch of spice by 2 limes, juice plus wedges the soup with the sliced spring
Salt and freshly ground black Return the soup to the pot and replacing the orange with to serve onion, chilli and heat through.
pepper, to taste heat through. green curry paste. Small bunch coriander Serve while hot.

28 Soups HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Soups 29
 Meet Bukie Njokwana, HomeChoice Buyer. A vibrant
individual, who loves the outdoor, travelling and meeting
new people. She also enjoys singing – gospel is her
‘total favourite’.

Roasted tomato
and bean soup
quantity cook time
serves 4 25 min

Ingredients
20 ml extra virgin olive oil
4 slices streaky bacon,
chopped (optional)
1 leek, rinsed, finely chopped
1 carrot, finely chopped
1 tbsp finely chopped fresh
rosemary
1 tsp tomato paste
410 g canned chopped tomatoes
1 L chicken stock
800 g canned borlotti beans,
drained, rinsed
16 cherry tomatoes on the vine,
roasted
Salt and freshly ground black
pepper
Fresh basil, to serve

Method
Mix the oil through the bacon,
leek, carrot and rosemary in a for a further 5 minutes on
medium heat.
Th ou gh t to share
microwaveable bowl.
“The perfect dish for
Microwave on a medium heat, Cool slightly, remove 500 ml of your cold winter days,
stirring occasionally, for 5 minutes, the soup and puree in a food and it’s very tasty
until the vegetables soften. processor. and quick to make.
This recipe eliminates
Add the tomato paste, crushed Return to bowl and stir into the long hours in the
tomatoes and stock and the remaining soup. Ladle into kitchen and gives you
microwave on high for 10 minutes. serving bowls and place 4 roasted more time to snuggle
tomatoes in each. Serve with warm and enjoy the recipe.”
Add the borlotti beans and cook freshly baked bread.

30 Soups HomeChoice.co.za • 0861 466 324

 Pasta
The Italians are known for their hospitality, which is why these pasta
dishes are the perfect recipe for light meals and easy entertaining.

Vegetable What’s coming

lasagne.
Turn to page 32 32 Vegetable lasagna 36 Ravioli with bacon,
32 Meatball and tomato rocket and Parmesan
sauce 37 Mediterranean pasta
35 Bacon, ricotta and pea penne 38 Roasted butternut,
35 Macaroni cheese tomato and feta

HomeChoice.co.za • 0861 466 324 Pasta 31

 Vegetable
lasagna
Meatball and tomato sauce ❝
I love, I
mean love
pasta and meatballs.
quantity cook time ideal as
serves 6-8 30 min stalwart meal
quantity cook time
serves 4 30 min
Ingredients
600 g good-quality dried tomatoes and red wine vinegar.
Ingredients fettucini Season with salt and pepper then
300 ml ready-made cheese
sauce
125 ml cheddar, grated
15 g of butter
A handful of freshly grated
Parmesan cheese
gently simmer for half an hour.

Heat up a little olive oil in a frying

Don’t get me wrong, I love
6 lasagna sheets
3 tbsp olive oil
1 clove garlic, minced
For the meatballs
450 g good-quality coarse
pan and put in your meatballs.

Cook until they’ve got a really

eating it too! ❝
1 tsp crushed dried basil
1 tsp crushed dried oregano
minced beef
A pinch of ground cinnamon
good colour on them, then add
them to your tomato sauce.
– Ree Drummond
1 punnet courgettes 5 ml nutmeg The Pioneer Woman
1 butternut, peeled and 3 cloves of garlic, peeled and Season and continue to simmer for
diced finely chopped 10-15 minutes.
2 red peppers, diced Salt and freshly ground
4 tomatoes, chopped black pepper, to taste Bring a large pan of salted
1 red onion, sliced 1 large free-range egg water to the boil and cook the
Salt and freshly ground A handful of freshly grated pasta according to the packet
black pepper, to taste Parmesan cheese instructions.
1 lemon zest
Method Olive oil for frying Drain the fettucini in a colander,
Combine in a microwavable reserving a little of the cooking
bowl, olive oil, vegetables and For the tomato sauce water, then toss pasta in the
herbs. Toss gently. 15 ml olive oil meatball sauce.
2-3 cloves of garlic, peeled and
Cover with cling wrap and chopped Add the butter, the Parmesan and
microwave on high for 15 A bunch of fresh basil, leaves tear over half the basil leaves. Now,
minutes or until soft. Allow to picked, stalks chopped toss around to coat the pasta.
cool slightly. 1 red chilli, chopped
2 tins good-quality plum Add a little bit of cooking water to
Spread half of the vegetables tomatoes loosen the sauce if needed.
at the bottom of a lasagna dish. 60 ml red wine vinegar
Layer 3 of the lasagna sheets Salt and freshly ground black Serve on a platter or divide up
over the top. Cover with half pepper, to taste between individual plates and
of the cheese sauce. Continue scatter with remaining basil leaves.
to layer remaining vegetables, Method
lasagna sheets and finish with Mix and press together all the Grate over some Parmesan cheese
cheese sauce. meatball ingredients in your hands and serve as soon as possible.
and shape into small balls. When
Sprinkle with grated cheddar rolling the meatballs, run your
cheese. Cover with waxed paper hands under cold water every now
and place in microwave. and then – it will help make them
dense and hold their shape better.
Cook on high for 10 minutes, Alternative
turning once. Grill the top for Place meatballs on a tray and put
the final 2 minutes, or until top is in the fridge while you make your ★ For good old-fashioned
golden brown. tomato sauce. spaghetti and meatballs,
replace the fettucini with
Remove from microwave and Heat the olive oil in a pan. spaghetti or any other
allow lasagna to rest for 3-4 favourite long pasta.
minutes, covered, before serving. Gently fry the garlic, basil stalks ★ Be kind to your heart – use
and the chilli, then add the ostrich mince instead.

32 Pasta HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Pasta 33
❝
One cannot think well, Bacon, ricotta
and pea penne
love well, sleep well, ❝
quantity
serves 4
cook time
25 min
ideal for
Gran

if one has not dined well. Ingredients

500 g penne
120 g frozen peas
– Virginia Woolf 20 ml olive oil
4 rashers of bacon, chopped
2 garlic cloves, finely chopped
250 g smooth ricotta
300 ml single cream
80 g grated Parmesan cheese,
plus extra shaved Parmesan
to serve
2 tbsp chopped flat-leaf
parsley
Salt and freshly ground black
pepper

Method
Cook the penne in a large
saucepan of boiling salted Macaroni cheese
water according to the packet Quantity cook time ideal for
instructions. Serves 4-6 45 min leftovers

Add the peas to the pasta for the Ingredients

last 2 minutes of cooking time, 500 g macaroni it starts to crisp. Remove from heat.
then drain both well and return to 15 ml butter
the saucepan. A small bunch of fresh Add your cooked pasta to the
marjoram or oregano leaves marjoram or oregano butter,
Meanwhile, heat the oil in a deep 100 g Parmesan cheese, freshly along with a couple of spoonful’s
frying pan over a medium heat, grated, plus extra for grating of the reserved cooking water
add the bacon and cook, stirring, 200 g mature cheddar cheese, and the Parmesan, cheddar and
until it starts to crisp. For the grated mascarpone.
health conscious the bacon can be 100 g mascarpone cheese
grilled till crispy to your liking. ¼ tsp nutmeg Return to a medium heat and toss
Salt and freshly ground black and stir around until most of the
Drain on paper towels. pepper, to taste cheese has melted and you have
a lovely gooey sauce – you may
Add the garlic and stir for 30 Method need to add a little more of the
seconds. Drain off some of the fat. Preheat your oven to 200°C. reserved cooking water.

Add the ricotta cheese and cream Cook the macaroni in a pan of Season to taste, then tip it all into
to the bacon and stir over low heat salted boiling water 2 minutes an earthenware dish. Sprinkle
to combine and warm through. short of the timing on the packet over the nutmeg and the extra
instructions, then drain in a Parmesan cheese.
Remove from the heat and add colander and reserve a little of the
to the pasta with the grated cooking water. Bake the macaroni cheese in
Parmesan and parsley. the preheated oven for about 10
Heat the butter in a large heavy- minutes, finishing up with a quick
Toss to combine and season to based frying pan. When it starts 10 minutes under the grill, until
taste. Serve with extra shaved to foam, add the marjoram or golden brown and crispy on top.
Parmesan cheese. oregano and fry for a minute until

34 Pasta HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Pasta 35
 Roasted butternut, tomato and feta spaghetti
quantity cook time ideal for
serves 2 57 min summer

Ingredients Method
500 g spaghetti Preheat oven to 180° C. Bake for 30-45 minutes until soft.
1 large butternut
400 g small rosa tomatoes Chop the butternut into small Remove skin from garlic cloves and
65 ml balsamic vinegar pieces and roughly cut red onions put garlic back into vegetables.
Olive oil into quarters.
2 tbsp brown sugar Cook the spaghetti according to
Salt and freshly ground black Combine chopped butternut, the packet’s instructions while
pepper, to taste onions, tomatoes and garlic cloves. waiting for the vegetables to bake.
4 large garlic cloves, unpeeled
2 large red onions Lather with olive oil in the baking Drain cooked spaghetti.
Fresh basil tray using your hands. Sprinkle the
1 red chilli, thinly sliced brown sugar, pepper and salt over Toss with roasted vegetables,
100 g feta cheese (optional) the vegetables. Take the balsamic chopped fresh basil, crumbed feta
vinegar and drizzle it over the top and chillies sprinkled on the top.
of the sugar.

Ravioli with bacon, rocket and Parmesan

quantity cook time ideal for
Easy Meal
serves 2 25 min Italian night

Ingredients
500 g ready-made ricotta ravioli Meanwhile, chop the bacon and
½ packet streaky bacon fry in a non-stick pan until crispy.
1 packet wild rocket leaves Remove bacon and set aside. You
50 g Parmesan shavings can grill the bacon for a healthier
50 g butter for frying option, drain on paper towels.
Salt and freshly ground black cook’s tip
pepper, to taste Add butter to the pan and melt Al Dente:
over medium heat. Cooked enough
Method to be firm but
Fill a pot with water and bring to Add cooked ravioli and toss for 2 not soft.
the boil with a pinch of salt. minutes in the pan. Add the crispy
bacon bits.
Add the ravioli to the boiling water
and cook according to the packet Serve in bowls with shaved
instructions. Parmesan and wild rocket.

36 Pasta HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Pasta 37
 Meet Sonia Smith, HomeChoice
Warehouse Receptionist/Administrator.
Proudly employed by HomeChoice
for 15 years, she’s named Sonskyn or
Sunshine for her outgoing nature.

Mediterranean
pasta
quantity cook time
Easy Meal
serves 4 25 min

Ingredients
400 g dried penne pasta
1 tbs olive oil
1 red onion, thinly sliced
100 g marinated artichokes,
halved
3 peppers, roasted and
thinly sliced
¼ cup pitted calamata olives
2 tbsp basil pesto
1 tbsp chilli, chopped
(optional)
½ cup Parmesan cheese, finely
grated
½ cup fresh basil, to serve

Method
Cook pasta in a large saucepan
of boiling, salted water, following
packet directions, until tender.

Drain. Return to pan. Meanwhile,

heat oil in a saucepan over Add artichokes, pepper and olives.
medium-high heat. Add to pasta and stir through the
pesto and chilli to combine.
Add onion.
Top with basil and cheese.
Cook for 2-3 minutes or until
softened. Serve hot or cold.

38 Pasta HomeChoice.co.za • 0861 466 324

 Savoury
Informal entertaining works best when you have something savoury to whet everyone’s
appetites. Quick and easy to prepare, these savoury dishes will make a statement.

Salami, asparagus
and mushroom pizza
Turn to page 40

What’s coming
40 Salami, asparagus and
mushroom pizza
41 Four cheese phyllo tart
43 Cherry tomatoand Camembert
with chilli and rocket tart
43 Ricotta and mushroom tart
44 Roasted cherry tomato
and Brie pizza
44 Asparagus and onion tart
HomeChoice
46 Basic pizza dough
breakfasts 39
 Salami, Four cheese
asparagus and phyllo tart
mushroom
pizza
quantity cook time ideal for
serves 6 30 min dreamers

quantity cook time ideal for Ingredients

serves 6-8 25 min a treat 375 g block frozen butter puff
pastry, thawed
Ingredients Milk to brush
1 batch pizza dough 100 g butter, melted
Tomato puree, for base 1 Brie wedge
150 g coarsely grated 1 gorgonzola wedge
mozzarella 1 goats’ cheese
100 g sliced salami 1 ricotta
100 g sliced button 3 eggs
mushrooms 1 red onion, peeled and sliced
1 bunch asparagus, woody Salt and freshly ground
ends trimmed, thinly sliced black pepper, to taste
diagonally
125 ml fresh basil leaves Method
Preheat oven to 180°C.
Method
Preheat oven to 200°C. Sauté the red onion in a pan until
golden in colour.
Knead down the dough and roll
out the bases. See page 46 for Set aside to cool.
the recipe.
Cut up and mix all the cheeses
Place on an oiled tray and spread together in a bowl.
the tomato puree on top.
Add milk, eggs and season with
Sprinkle evenly with the salt and black pepper.
mozzarella.
Add sautéed onion.
Arrange the salami, mushroom
and asparagus on top of the Take a round tart tin and spray
mozzarella. with Spray and Cook or brush with
melted butter.
Place the pizzas in oven. Bake,
swapping trays halfway through Take one phyllo sheet at a time
cooking, for 20-25 minutes or and lay inside the tin, brush with
until the base is crispy and the melted butter.
mozzarella melts.
Layer another sheet of phyllo
Top with basil leaves to serve. pastry and brush with butter.
Continue this until you have 5
layers. Cut the edges of the pastry
with scissors and pour the filling
Alternative into the prepared pastry.

★ Add chopped olives Bake for 20-30 minutes until

instead of salt for seasoning, mixture is golden brown and set.
or get creative with left over
toppings in your fridge. Serve hot or cold, with salad.

40 Savoury HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Savoury 41
 Cherry
tomato and
Camembert
with chilli and
rocket tart
quantity cook time
serves 2 20 min

Ingredients
375 g block frozen butter puff
pastry, thawed
Milk to brush
1 punnet cherry tomatoes,
halved
50 ml olive oil
50 g brown sugar
Salt and freshly ground
black pepper, to taste
1 Camembert cheese round
50 g pine nuts, toasted
Handful of fresh basil leaves

Method
Roast the halved cherry tomatoes
with a little olive oil, salt, pepper
and brown sugar.

Cut the puff pastry into rectangular

shape to fit roasting tray.

Make 2cm incisions around edges

without cutting through pastry.
Ricotta and mushroom tart
Brush with egg and bake for 15-20 quantity cook time ideal for
minutes at 180°C or until golden. serves 6 30 min easy lunch

Slice the Camembert and arrange Ingredients

on the ready baked pastry. Arrange 375 g block frozen butter puff Spray tart dish with Spray and
the roasted tomatoes over the pastry, thawed Cook or melted butter.
cheese and return to the oven for 1 tub ricotta

cooking is
5 minutes. 1 punnet mushrooms, sliced Roll out pastry and line the

❝I think Serve hot with fresh basil and

1 cup cream or milk
1 clove garlic, crushed
prepared dish with the pastry.

like football. It’s not

pinenuts. 50 g butter Fry the onion, garlic and
3 eggs mushroom in butter till golden. Put
1 red onion, sliced into a bowl and mix in the ricotta,
Did you know? Thyme cream or milk, eggs and thyme.

a job, it’s a passion.

❝❝ ★ Cherry tomatoes are Salt and freshly ground
thought to have originated black pepper, to taste Season with salt and pepper. Pour
in Peru and Northern Chile mixture into pastry and bake for
have been cultivated since Method 20-30 minutes till set.
the early 1800s. Preheat oven to 180°C.
– Gordon Ramsay
42 Savoury HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Savoury 43
 Asparagus and
onion tart
quantity cook time ideal for
serves 6 60 min Mom’s lunch

Ingredients
350 g Brie, roughly chopped
150 g fresh ricotta
300 ml thickened cream
2 eggs, plus 5 extra yolks
3 bunches thin asparagus
spears, woody ends trimmed
Green salad, to serve

Parmesan pastry
250 g plain flour
50 g grated Parmesan cheese
125 g chilled unsalted butter,
chopped
2 eggs

Method
To make the Parmesan pastry,
place flour, Parmesan and butter
in a food processor and pulse
until the mixture resembles
breadcrumbs.

Add eggs and pulse until the

pastry comes together in a ball,
chill for 30 minutes.

Preheat the oven to 180°C

and grease a 28 x 20cm loose-

Roasted cherry tomato bottomed tart pan.

and Brie pizza Roll out the dough on a lightly

floured surface. Press into the tart
quantity cook time ideal for
pan and chill for 15 minutes.
serves 6 25 min time saving
Whiz the Brie, ricotta, cream, eggs
Ingredients and extra yolks in a food processor
1 batch pizza dough Place on an oiled tray and spread until smooth.
Tomato puree, for base the tomato puree on top.
1 Brie wedge, sliced Season to taste, then pour into the
1 punnet cherry tomatoes, Arrange with Brie slices and top pastry case and lay the asparagus
halved with cherry tomatoes. on top.
1 green chilli, sliced
Wild rocket Place in the oven and bake for cook’s tip
Nothing ushers in
20-25 minutes. Alternative
Method summer better than
Preheat oven to 200°C. Garnish with rocket and sprinkle ★ If fresh asparagus is not fresh asparagus
freshly sliced chilli. If you prefer, available, tinned or bottled from the market.
Knead down the dough and roll additional Parmesan cheese can can be used, Season with
out the bases. also be added. herbs to add texture to tart.

44 Savoury HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Savoury 45
 Meet Noorjehaan Brey, HomeChoice
Telemarketing Agent. A mother to her 9-year
old daughter, whom she loves spending
time with. She also loves shopping and
spending her free time relaxing at home.

Basic pizza
dough
quantity prep time
serves 6 15 min

Ingredients
375 ml warm water
2 tsp dried yeast
Pinch of caster sugar
600 g plain flour
1 tsp salt
60 ml olive oil, plus extra
for brushing

Method
Combine the water, yeast and
sugar in a small bowl.

Set aside for 5 minutes or

until foamy.

Combine the flour and salt in a

large bowl and make a well in
the centre.

Add the yeast mixture and oil.

Use a round-bladed knife in

a cutting motion to mix until
the mixture is combined. Use
your hands to bring the dough
together in the bowl. Place in the prepared bowl and
Th ou gh t to share
Brush a bowl lightly with oil. turn to coat in oil. “My aunt specialises in
baking breads. I always
Turn the dough onto a lightly Cover with plastic wrap and set look forward to her
floured surface and knead for aside in a warm, draught-free seeded loaves at our
10 minutes or until smooth place to rise for 30 minutes or family celebrations and
and elastic. until dough doubles in size. gatherings.”

46 Savoury HomeChoice.co.za • 0861 466 324

 Nibbles
Whatever the time of day or the occasion, tasty nibbles brighten up any party, meeting or
gathering. If variety is the spice of life, you won’t go wrong with this savoury selection.

Chicken
liver pâté
Turn to page 48

What’s coming
48 Chicken liver pâté 52 Bacon and asparagus spears
48 Nachos with tomato salsa 52 Roasted aubergine dip
and guacamole 53 Crispy potato skins
51 Spicy chicken skewers 54 Honey and sesame glazed
with peanut sauce baby sausage with mustard
HomeChoice.co.za • 0861 466 324
52 Pear and Gorgonzola crostini and mayo dip
Nibbles 47
 Chicken Nachos with
liver pâté tomato salsa
quantity
serves 4
cook time
15 min
ideal for
picnics
and guacamole
quantity cook time ideal for
Ingredients serves 6 20 min avo season
220 g butter
1 onion, chopped Ingredients
1 garlic clove, crushed 175 g packet original corn chips
450 g chicken livers, trimmed 250 ml cheddar cheese, grated
and cut in half
1 tbsp brandy Tomato salsa
1 tsp mustard powder 2 medium tomato, seeded,
Salt and freshly ground finely chopped
pepper, to taste 1 garlic clove, finely chopped
1 tbsp olive oil
Method 1 red chilli, chopped
Melt 110g of the butter in a pan
over a medium heat, then add Guacamole
the onion and fry until softened, 2 medium avocados,
but not coloured. 1 tbsp coriander, chopped
2 tsp lemon juice
Add the garlic and chicken livers Salt and freshly ground black
and fry the livers until golden- pepper, to taste
brown all over and cooked Light sour cream and fresh
through. Add the brandy and coriander leaves, to serve
season well with salt and freshly
ground black pepper. Method
Preheat oven to 200°C fan-forced.
Place the liver mixture and 55g
of the remaining butter into a Spread the corn chips over the
food processor and blend until serving platter.
smooth and creamy.
Sprinkle with cheese and bake
Season to taste with salt and under grill for 15 minutes, or until
freshly ground black pepper. cheese has melted.

Transfer the pâté into a serving Meanwhile, make guacamole.

ramekin or small dish.
Place avocado in a bowl. Mash
Melt remaining 55g of butter in a with a fork until smooth.

The secret of staying young

clean pan. Skim off the froth and
pour the butter over the pâté. Stir in lemon juice and coriander. ❝
is to live honestly,
Transfer to the fridge to chill, Season with salt and pepper.
then serve from the ramekin
when ready with melba toast. To make the salsa, mix the
tomatoes, olive oil, garlic and chilli

eat slowly, and

together.
Alternative
Season with salt and pepper.

lie about your age.

★ To give the pâté some Serve nachos topped with salsa, ❝
bite, add a tablespoon of guacamole, sour cream and
hot peri-peri sauce just coriander leaves. Add finely
before blending. chopped chillies if desired.
– Lucille Ball
48 Nibbles HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Nibbles 49
 Spicy chicken
skewers with
peanut sauce
quantity cook time ideal for
makes 8 20 min cocktails

Ingredients
For sauce
1 tbsp peanut oil
1 medium onion, finely
chopped
3 cloves garlic, finely crushed
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ cup smooth peanut butter
1 tbsp sweet chilli sauce
1 tin coconut milk

For the skewers

4 boneless and skinless
chicken breasts
2 tsp mixed chilli spice
1 tsp chicken spice
Salt and freshly ground black
pepper, to taste Pear and gorgonzola crostini
Olive oil quantity cook time ideal for a
20 wooden skewers, pre-soaked serves 6-8 20 min fruity burst
in cold water
Ingredients
Method 16 slices baguette bread, Place a griddle pan on a high heat
To make the sauce, heat the cut ½ cm thick until piping hot.
peanut oil in a shallow pan and fry 3 semi-ripe pears, cored
the onion and the garlic for about 2 tsp castor sugar Lay the pear slices gently in the
2 minutes. Add the spices and 2 tsp lemon juice pan and leave for about 3 minutes
fry for another minute. Add the 120 g gorgonzola on each side, to char. Turn carefully
peanut butter, sweet chilli sauce 20 g wild rocket and then remove with tongs,
and coconut milk and stir until well Sweet chilli jam, to serve trying not to break the pears.
mixed and take off the heat. Salt and black pepper
To assemble the crostini, slice the
To make the skewers, slice chicken Method cheese thinly and arrange over the
into 20 strips about 0.5 cm thick. Preheat the oven to 200°C. slices of toasts, alongside the pears
and rocket.
Mix the chilli spice, chicken spice, Lay the bread slices on a baking
salt and pepper and toss chicken sheet with a drizzle of olive oil and Place the crostini in the oven for
strips through it. bake for 10 minutes, or until lightly 3-4 minutes, enough to warm and
coloured. melt the cheese slightly.
Thread 1 chicken strip on to each
pre-soaked skewer. Preheat the Remove and allow to cool slightly. Remove from oven.
grill. Place skewers in an oven tray While the bread is in the oven, slice
and sprinkle with a little olive oil. the pears. Place the slices in a bowl Top with a dollop of sweet chilli
Grill chicken sticks until cooked with the remaining 1 tablespoon of jam and serve.
through, 5 minutes on each side. oil, sugar, lemon juice and a pinch
Serve hot with warm peanut sauce. of salt. Toss gently.

50 Nibbles HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Nibbles 51
 Bacon and asparagus spears
quantity cook time ideal for
makes 4 15 min finger food

Ingredients
1 bunch asparagus on the roasting tray.
1 packet streaky bacon
125 ml ricotta cheese Drizzle with a little olive oil, salt
Chopped herbs and olive oil and pepper and grill in the oven till
golden brown and the bacon
Method is cooked.
Preheat the oven grill.

Mix herbs with the ricotta cheese.

Take small amounts of cheese and

shape into small balls.

Lay the asparagus flat in front of

you, put the cheese on the bottom
end of the asparagus and wrap a
strip of bacon around each stem.
Alternative
Put into a roasting tray.
★ Asparagus only needs
Repeat this process until all the to be seasoned with a little
asparagus has been wrapped with olive oil, lemon juice and salt
cheese and bacon, and arranged and pepper.

Roasted aubergine dip

quantity cook time ideal as
serves 6

Ingredients
45 min a side veg
Crispy potato skins
400 g aubergine, cut into 1 cm golden brown on both sides. Drain quantity cook time ideal for
thick slices on paper towels and chop finely. makes 4 80 min soccer night
Olive oil, for frying
2 garlic cloves, crushed Put the aubergine in a colander Ingredients
1 tsp paprika and leave it until most of the oil has 4 large baking potatoes, Scoop out potatoes and refrigerate
2 tsp ground cumin drained off, then transfer to a bowl scrubbed for another meal.
2 tbsp chopped coriander and add the garlic, paprika, cumin, Oil, for deep frying
leaves coriander and sugar. Sour cream mixed with Cut skins in half again.
1 tsp sugar chives
1 tbsp lemon juice Wipe out a pan, add the aubergine
cook’s tip Salt and freshly ground Heat oil in a deep fryer. Place
mixture and stir constantly over Leaving the black pepper, to taste potato skins in deep fryer basket;
Method medium heat for 2 minutes. skins on makes the lower into oil and deep fry for
Sprinkle the aubergine slices with potatoes Method about 2-3 minutes, or until skins
salt and drain in a colander for 30 Transfer to a bowl, stir in the super crispy. Prick potatoes in several places are browned and crisp.
minutes. Rinse well, squeeze gently lemon juice and season with salt with a fork, bake in a 180°C oven
and pat dry. and pepper. for about 1 hour until tender. Transfer potato skins to paper
towels to drain.
Heat 5mm of the oil in a large Serve at room temperature with Remove from oven and allow to
frying pan over medium heat and bread to dip. cool slightly, before cutting the Sprinkle with salt, pepper and
fry the aubergine in batches until warm potatoes lengthwise. chives. Serve hot with sour cream.

52 Nibbles HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Nibbles 53
 Meet Abs, HomeChoice, web
designer, a chilled guy that
loves gaming, watching football,
Formula-1 and an occasional
crazy party with the boys.

Honey and
sesame glazed
baby sausage
with mustard
and mayo dip
quantity cook time ideal for
makes 12 20 min a snack

Ingredients
500 g cocktail sausages,
separated
1 tbsp sesame seeds
1 tbsp runny honey
1 tsp wholegrain mustard
200 ml mayonnaise

Method
Preheat oven to 180°C.

Arrange the sausages in a single

layer on an oiled oven tray.

Bake for 20 minutes, then turn

the sausages over on the tray.
Continue to bake until golden.

Sprinkle with sesame seeds and

drizzle with honey.

Toss to coat each sausage well.

Serve hot or warm with mustard

mayonnaise dip.

54 Nibbles HomeChoice.co.za • 0861 466 324

 Mains
There is nothing more satisfying than making a statement with a magnificent main course.
Dazzle and delight with these sumptuous recipes, each is a signature dish on its own.

What’s coming

56 Chinese 5-Spice pork spare ribs 63 Roast chicken pieces with lentils
56 Fish pie 65 Roast rack of lamb
Chinese 5-spice
57 Pork chops with honey and 65 Beef stew pork spare ribs.
mustard glaze 65 Bacon, pea and mushroom risotto Turn to page 56
59 Couscous stuffed peppers 66 Potato and pea curry
59 Minty courgette fritters 66 Cheesy stuffed chicken breasts
60 Bacon wrapped kingklip 67 Barbequed Moroccan lamb
with zesty dressing cutlets
60 Barbequed beef skewers 68 Honey and mustard salmon
62 Fish and chips
HomeChoice
70 Butter chicken
breakfasts 55
 Chinese
5-spice pork
spare ribs
quantity cook time
serves 6-8 25 min

Ingredients
12 pre cut pork spare ribs
1 tbsp Chinese 5-spice
4 tbsp soya sauce
2 tsp sesame oil
2 tbsp ground nut oil
3 tbsp barbeque marinade
(see marinades pg 70)

Method
In a shallow bowl mix the
Chinese 5-spice, soya sauce,
sesame oil, ground nut oil and
barbeque marinade.

Add the ribs and coat well. Cover

and refrigerate for 1-2 hours, if
time permits.
Fish pie
quantity cook time ideal for
serves 4 60 min zzxxxx
Place the ribs in a microwavable
dish and microwave in high for Ingredients
15 minutes. 200 g boneless white fish fillets
200 g skinless salmon fillet
handle, flake the fish into bite-sized
pieces. Pork chops with honey
Turn ribs and microwave on high
for a further 5 minutes.
450 ml milk
750 g potatoes, peeled and Cook the potatoes in boiling salted and mustard glaze
chopped water until tender. Drain and keep quantity cook time ideal for
Put microwave on grill function 100 g unsalted butter warm. serves 4 15 min main meal
and microwave for 5 minutes or 50 g flour
until golden and caramelized. 150 g frozen peas Melt half the butter in a saucepan, Ingredients
2 tbsp chopped stir in the flour and cook over a 4 pork loin cutlets Cover and place in the fridge for Remove from heat. Taste and
Serve hot or cold. parsley low heat for 2-3 minutes. Slowly Honey and mustard 1 hour, if time permits. season with salt and pepper.
3 hard-boiled eggs, chopped add the reserved milk. Cook until marinade (see marinades Preheat a barbecue or chargrill on
½ lemon juice thickened. pg 71) Make the salsa by mixing the high.
50 g grated cheddar cheese pineapple, cucumber, chilli and red
Salt and ground black Add the fish, peas, parsley, egg, Pineapple salsa onion together and set aside. Add the pork and cook for 3-4
Hints pepper, to taste lemon juice, salt and pepper. Mash ½ pineapple, diced minutes each side for medium or
the potato with the remaining milk ½ cucumber, diced Remove pork from the marinade. until cooked to your liking.
★ If you plan on marinating Method and butter, then season. ½ red onion diced Transfer to a plate lined with paper
ribs for more than four Preheat the oven to 170°C. 1 chilli, chopped towel. Transfer to a plate and cover with
hours, choose a marinade Pile the fish mixture into a 1-litre- Boiled baby potatoes foil. Set aside for 5 minutes to rest.
with very little salt. The Place the fish in a baking dish and capacity baking dish, spoon the Place marinade in a small Divide the pork among serving
salt will begin to cure the season. Pour over 400ml milk, mash on top and smooth with a Method saucepan over high heat. plates.
ribs, resulting in a flavour cover with foil and bake for 15 spatula. Trace a pattern into the Combine oil, mustard, honey,
more like ham or bacon. minutes, until the fish flakes away mash with a fork. Sprinkle with orange rind and orange juice in a Bring to the boil. Drizzle with sauce and serve
★ Chinese 5-spice powder slightly when pressed with a fork. grated cheese. bowl. immediately with boiled baby
can be found in the spice Reduce heat to medium and potatoes and pineapple salsa.
section of most major Remove the fish, reserving the Bake for 20-25 minutes, until Place the pork in a glass or ceramic simmer for 2-3 minutes or until
supermarkets. milk. When it is cool enough to golden. dish and pour marinade over it. sauce thickens slightly.

56 mains HomeChoice.co.za HomeChoice.co.za mains 57

 Couscous
stuffed
peppers
quantity cook time
serves 6 25 min

Ingredients
300 ml vegetable stock
150 ml couscous
6 bell peppers, mixed colors
2 tsp olive oil
1 chopped red onion
1 tsp fennel seeds
1 tsp dried oregano
1 red chilli, chopped
2 tbsp chopped garlic
4 tbsp chopped coriander
Salt and freshly ground
black pepper, to taste

Method
Preheat oven to 180°C.

Grease a small baking dish with oil.

Bring the stock to a boil in a

saucepan, add the couscous, cover
the pan and remove it from the
heat.

Cut the stems and top off the bell

peppers and scoop out the seeds
and membranes. Minty courgette fritters
quantity cook time ideal for
Place peppers upright in a baking serves 4 15 min snacks
dish and roast them for 10 minutes
or so, until they soften slightly, Ingredients
then remove them from the oven 250 ml self-raising flour Add the flour, eggs, Parmesan,
until the filling is ready. 2 eggs mint, salt and pepper.
1 punnet courgettes, rinsed
Heat oil in a non-stick pan. Add and grated Heat up oil in a non-stick pan over
onion, fennel seeds and oregano. 50 g Parmesan, chopped into medium heat and fry tablespoon
Cook, stirring frequently, for very small cubes size amounts of courgette batter.
5 minutes or until onions are Few sprigs mint, chopped
softened. Salt and freshly ground Wait till it bubbles on top and then
black pepper turn the fritter over with a spatula.
Remove from heat and stir in the Oil for frying Let them cook until golden brown,
coriander, chilli and garlic. Using a 4 tomatoes, sliced remove and drain on kitchen
fork, scrape the couscous into the 50 g Parmesan, grated to serve towel.
pan and stir together. Fill peppers
with the couscous mixture. Bake 15 Method Serve hot with freshly sliced
minutes. Squeeze all the liquid out of the cherry tomatoes, fresh mint and
baby marrow and place into a grated Parmesan.
Serve immediately. large bowl.

58 mains HomeChoice.co.za HomeChoice.co.za mains 59

 Barbequed
beef skewers
quantity cook time ideal for a
serves 2 15 min treat
cook’s tip
Ingredients
750 g beef rump steak, trimmed,
Enjoy a 5-star
cut into 2.5cm pieces cheffy dinner that’s
2 tbsp red wine vinegar simple to cook.
5 tbsp tomato sauce
1 tbsp Dijon mustard
1 tsp Worcester sauce
1 tsp chilli powder
3 tbsp dark brown sugar
Salt and freshly ground
black pepper, to taste
Olive oil spray
Potato chips and salad, to
serve

Method
Combine vinegar, tomato sauce,
mustard, Worcester sauce, chilli
powder and brown sugar in a small
pot and simmer for 2 minutes.

Pour into a shallow marinating

dish and allow to cool.

Thread beef onto skewers and add

to cooled marinade.

Turn to coat. Cover and refrigerate

Bacon wrapped kingklip for 2-3 hours, if time permits.
quantity cook time ideal from Preheat a barbecue plate or
serves 4 15 min Dad’s catch
chargrill on high heat.
Ingredients
800 g kingklip fillets Lay fish on a flat surface. Reduce heat to medium. Spray
(4 x 200 g portions) skewers with oil.
8 rashes of streaky bacon Sprinkle each fillet with the
2 tsp thyme, chopped thyme, oregano and season. Cook, turning, for 5 minutes for
2 tsp oregano, chopped medium or until cooked to your
olive oil spray Wrap bacon tightly around fish liking.
fillets. Place fish on a baking tray
Sauce lined with baking paper. Serve hot with deep fried potato
125 ml mayonnaise chips and salad.
2 lemons, juice and zest Cook for 15 minutes or until
Salt and freshly ground cooked through. Meanwhile mix
black pepper, to taste the lemon juice and mayonnaise Alternative
Mash potato and steamed together and season. ★ Lamb can be substituted
green beans, to serve instead of beef and for a
Serve fish with a mash potato, colourful tasty option, place
Method steamed green beans and a drizzle peppers and onions between
Preheat oven to 220°C. of sauce. the meat.

60 mains HomeChoice.co.za HomeChoice.co.za mains 61

 Roast chicken pieces with lentils
quantity cook time ideal for
serves 6-8 45 min health

Ingredients
1 kg chicken pieces (8 pieces) Place chicken in roasting tray and saucepan until lightly glazed not
100 ml Olive oil season with chicken spice, salt and carmelised.
2 tbsp chicken spice pepper.
500 g lentils Add the lentils and enough water
1 onion, peeled and chopped Drizzle with half the olive oil and to come 3cm above the lentils and
1 clove garlic, crushed roast in the oven for about cook for 20-30 minutes, or until
1 chilli, chopped 40 minutes until cooked and the tender.
1 pack streaky bacon, skins are crispy.
chopped Drain well in a sieve. Transfer to a
100 g cherry tomatoes, roasted Meanwhile fry the bacon bits in serving dish.
Salt and freshly ground a hot pan and keep aside. In the
black pepper, to taste same pan, flash fry the cherry Place the chicken pieces on top of
tomatoes and set aside. the lentils and sprinkle the bacon
Method bits, cherry tomatoes and chilli on
Preheat the oven to 180°C. Fry the onion and garlic with the top.
remaining olive oil in a medium

Fish and chips

quantity cook time ideal for
serves 4 xx min working moms

Ingredients
4 large potatoes, peeled, cut and set aside at room temperature into the batter, one at a time,
lengthways into 1cm-thick for 30 minutes. allowing excess to drain off.
chips Carefully place into the hot oil.
185 g plain flour, plus extra to Half-fill a deep-fryer with oil and
dust heat to 160°C. Cook the fish, in batches if
330 ml beer necessary, for 3-4 minutes until
2 tsps of salt Fry the chips, in batches, for 5-7 golden and crisp, then drain on
800 g skinless hake fillets, halved minutes until soft but still pale, paper towel.
into long strips if necessary then drain and lay flat on a paper
Sunflower oil, to deep-fry towel. Remove chips from oven and
Lemon wedges and tomato sprinkle fish and chips with a little
sauce, to serve Drain on paper towel, place on more sea salt.
a tray, in a single layer, and keep
Method warm in the oven while you cook Serve immediately with lemon
Whisk the flour, beer and 2 fish. wedges and tomato sauce.
teaspoons salt in a bowl until
smooth. Cover with plastic wrap Dust hake fillets in the flour. Dip

62 mains HomeChoice.co.za HomeChoice.co.za mains 63

 Roast rack
of lamb
quantity cook time
serves 4 60 min

Ingredients
750 g potatoes, halved
Olive oil
2 lamb racks (6 cutlets on each
rack), French trimmed
2 tbsp wholegrain mustard
1 tbsp chopped fresh
rosemary
240 g pkt cherry truss tomatoes
Salt and freshly ground black
pepper, to taste

Method
Preheat oven to 200°C.

Line a large roasting pan with non-

stick baking paper.

Toss potatoes in oil and season

with pepper. Roast for 30 minutes.

Meanwhile, heat a large non-stick Bacon, pea and

frying pan over high heat. Coat
with olive oil. mushroom risotto
quantity cook time ideal for
Cook lamb racks for 1-2 minutes
serves 4 30 min mastering the basics
each side or until browned.
Ingredients
Combine the mustard and 2 tbsp olive oil Cook, stirring, over medium heat
rosemary in a small bowl. Spread 1 large onion, finely chopped for 1-2 minutes until softened, but
half of mustard mixture over the 8 rashes streaky bacon not coloured.
top of each lamb rack. 1 punnet mushrooms,
chopped Add the garlic and fry for a few
Add cherry tomatoes to roasting 1 garlic clove, crushed seconds, then add rice, tossing
pan and arrange lamb on top. 350 g Arborio rice until well coated in oil.
125 ml dry white wine
Roast for 15 minutes till medium or 1 L vegetable stock Add the wine and allow to bubble
until lamb is cooked to your liking 400 g peas for a few minutes.
and potatoes are tender. 60 g unsalted butter
2 tbsp chopped flat-leaf Pour in the stock 1 cup at a time,
Transfer lamb to a plate. parsley stirring constantly until liquid has
150 g grated Parmesan cheese been absorbed and rice is al dente.
Cover with foil and set aside for Fresh mint, to serve
cook’s tip 5 minutes to rest. Serve with Salt and freshly ground Stir through the peas, butter,
Use the appropriate vegetables and salad. black pepper, to taste parsley and half the Parmesan
lamb cooking times for cheese.
proper doneness, and
Method
you will have a Alternative
spectacular feast for any Heat the oil in a medium Divide risotto between bowls and
special dinner. ★ Potatoes can be replaced frying pan and add the onion, serve sprinkled with remaining
with any root vegetables. mushrooms and bacon. Parmesan cheese and mint leaves.

64 mains HomeChoice.co.za HomeChoice.co.za mains 65

 Potato and pea curry
quantity cook time ideal for
serves 6-8 35 min cold nights

Ingredients
650 g potatoes, peeled and diced Add curry paste. Cook for 1 minute
1 tbsp oil or until fragrant.
1 medium onion, chopped
2 garlic cloves, crushed Add the potatoes, tomato and ½
1 tbsp finely grated fresh cup cold water to pan. Bring to the
ginger boil.
125 ml curry paste
400 g can diced tomatoes Reduce heat to low. Simmer,
250 ml frozen peas partially covered, for 15-20 minutes
125 ml plain yoghurt or until potato is tender.
100 g baby spinach
100 ml finely chopped fresh Add frozen peas and yoghurt. Stir
coriander leaves to combine.

Method Simmer for 5-7 minutes or until

Heat oil in a large saucepan over peas are tender.
medium heat.
Stir in spinach until just wilted.
Add onion, garlic and ginger.
Serve with basmati rice and freshly
Cook, stirring, for 3-5 minutes or chopped coriander. Sambals is also
until onion has softened. a great alternative to rice.

Cheesy stuffed chicken breasts

quantity cook time ideal for
Barbequed Moroccan
serves 6-8 15 min dieters
lamb cutlets
Ingredients quantity cook time ideal for
Stuffing Meanwhile, using a small, sharp serves 6-8 15 min holiday feeling
250 ml grated cheese knife, cut a slit in the side of each
4 tbsp basil pesto fillet to form a pocket. Ingredients
1 small red onion, finely 12 lamb cutlets in the marinade mix. Cover and
chopped Divide stuffing between pockets. Moroccan marinade refrigerate for 1-2 hours, if time
1 red chilli, chopped Secure with toothpicks and season (see marinades pg 70) permits.
4 garlic cloves, thinly sliced with salt and pepper.
12 cherry tomatoes, to serve Yoghurt dip Meanwhile to make the dip,
1 punnet broccoli, to serve Place in a microwavable dish and 250 ml thick Greek yoghurt combine the yoghurt, coriander,
microwave on high for 5 minutes. 1 bunch coriander, leaves cucumber and garlic. Season with
800g chicken thigh fillets, picked and chopped salt and pepper and refrigerate.
trimmed (4 x 200g)
60 ml olive oil
Turn the chicken and add the
broccoli and cherry tomatoes for
❝Better a 100 ml grated cucumber
1 garlic clove, crushed Heat a barbeque or chargrill pan
Salt and freshly ground black
pepper, to taste
the last 3 minutes on high or until
the greens have softened. Divide broccoli and roasted
good dinner Salt and freshly ground
black pepper, to taste
on medium high.

Method Remove tomatoes, broccoli and

tomatoes among plates.
than a Method
Grill the cutlets for 2-3 minutes
on each side till medium done.
To make the stuffing, combine in
a bowl, the grated cheese, pesto,
chicken from microwave. Transfer
chicken to a plate and cover loosely
Remove toothpicks from chicken
and then slice. Divide between fine coat.❞ In a shallow bowl mix the Harrissa,
olive oil, lemon juice and zest.
Cool slightly, then serve with the
yoghurt dip.
onion, chilli and garlic. with foil. Rest for 5 minutes. plates and serve hot. – French proverb Add the lamb cutlets and rub

66 mains HomeChoice.co.za HomeChoice.co.za mains 67

 Beef stew
quantity cook time ideal for
serves 6-8 72 min cold nights

Ingredients Method
1 kg stewing meat, cubed Place the meat in a casserole Combine cornstarch and water.
1 onion, chopped dish and microwave on high for Stir well before adding it to the
4 red peppers, cubed 5 minutes or until beef is no stew.
4 potatoes, peeled and cubed longer pink.
250 ml beef stock Microwave on high for 2 minutes
1 can chopped tomatoes Stir in the remaining ingredients, or until sauce has thickened.
2 tbsp cornstarch except onion, peppers, cornstarch
2 tbsp water and water. Serve hot with rice.
250 ml dry red wine
2 cloves garlic, crushed Microwave, covered, on medium
1 bay leaf for 60 minutes.
Salt and freshly ground
black pepper, to taste Stir in onion and peppers.
Chives, to serve Microwave on medium for 10
minutes.

Honey mustard microwave salmon

quantity cook time ideal for a
serves 2 15 min fancy meal

Ingredients
400 g salmon fillets (2 x 200 g and pepper.
portions)
3 tbsp olive oil Microwave on high (100%) for
Salt and freshly ground 3-4 minutes.
black pepper, to taste
1 tbsp whole grain mustard Remove from oven and allow to
1 tbsp Dijon mustard stand for 2 minutes before serving.
2 tbsp honey
pinch of thyme In a separate bowl, mix the
1 nectarine, sliced mustard and honey together. cook’s tip
Salmon dries
50 g baby leaf salad, to serve out if overcooked.
100 g asparagus Divide the nectarine slices and So before the time is
salad between serving plates. up, check your fish.
If it flakes easily, it’ll
Method be perfect.
Place salmon steaks and asparagus Place the salmon and asparagus
in microwave-safe dish, drizzle next to the salad and drizzle with
with olive oil and season with salt honey and mustard sauce to serve.

68 mains HomeChoice.co.za HomeChoice.co.za mains 69

 Meet Vino, a HomeChoice
Supervisor in the Collections
Call Centre, mother to a
wonderful 25 year old son,
and wife to a caring husband.
I enjoy quality family time on
weekends.

Butter chicken
quantity cook time ideal for
serves 2 48 min quick meals

Ingredients
800 g chicken breast fillets
(4 x 200 g breasts)
200 ml plain Bulgarian yoghurt
200 ml fresh cream
1 packet tomato paste
2 tsp crushed dry chillies
2 tbsp Rajah masala
2 tsp crushed garlic
1 medium onion, chopped
Salt and freshly ground
black pepper, to taste

Method
Cube the chicken breast fillets.

Add garlic, chillies, Rajah masala,

salt and yoghurt to the chicken.
Add chicken fillet mixture to onion Th ou gh t to share
Heat a medium sized pot and add and tomato paste. Allow to cook
3 tablespoons of cooking oil. on medium heat for 20-30 minutes, “What I love most
stirring occasionally. about this recipe is, its
Add onion and sauté until golden simplicity in method,
brown. Add tub of fresh cream and allow deepness in flavour
to cook for further 15 minutes. and most importantly
Add the tomato paste to the onion the smile on
mixture and allow to cook in for Serve with basmati rice and fresh my son’s face when he
30 seconds. coriander. knows I am cooking it”

72 mains HomeChoice.co.za
 Sweets
Tempting, delectable, delicious, a minute on your lips – years on your hips. Whichever way
you look at it you can’t escape from the wonders of something sweet.

Decadent
Chocolate
Ice cream
What’s coming Turn to page 74

74 Decadent chocolate ice cream 81 Red velvet cupcakes

74 Lemon meringue cupcakes 82 Malva pudding
77 Crème brûlée 82 Crunchies
77 Carrot cake 85 Rusks
78 Lemon curd 85 Turkish delight ice cream
79 Peppermint choc chip ice cream 86 Baked vanilla cheesecake
80 Nutella mug cake
HomeChoice
87 Eskimo treat
breakfasts 73
 Decadent Lemon meringue cupcakes
chocolate quantity
makes 12
cook time
35 min
ideal for
tea time
ice cream Ingredients
For the cupcakes Cook, stirring, for 5 minutes or until
quantity cook time ideal for
serves 2 30 min the kids 100 g butter, softened mixture boils and thickens.
1 cup castor sugar
Ingredients 2 tsps finely grated lemon rind Remove from heat.
2 cups double thick cream 2 eggs
5 tbsp good-quality cocoa 1.5 cups self-raising flour Strain through a sieve into a bowl.
200 g good-quality dark ½ cup milk Cover with plastic wrap and place
chocolate (62% or more), in the fridge to cool and thicken.
chopped For the lemon curd
250 ml milk 2 eggs, lightly whisked Use a cupcake corer to cut a piece
5 egg yolks 100 g butter out of the top of each cake.
125 ml sugar 2 tablespoons lemon rind
1 tsp salt ½ cup lemon juice Spoon the lemon curd evenly
1 tsp vanilla extract 1 cup castor sugar among cupcakes (there should be
extra lemon curd for your fridge).
Method For the meringue
Heat the cream in a medium pot. 3 egg whites Place egg whites in a bowl.
¾ cup castor sugar
Remove from heat when it starts Use an electric mixer to whisk until
bubbling at the edges, whisk in Method firm peaks form.
cocoa and chocolate until it’s Preheat the oven to 180°C.
well combined and melted. Gradually add the sugar, beating
Place paper liners in a 12-cup well between each addition.
Add the egg yolks, milk, sugar, muffin tin.
vanilla and salt. Continue beating for 2-3 minutes
Use an electric mixer to beat the or until sugar completely dissolves.
Return to stove stirring butter, sugar and lemon rind until
constantly (so you don’t cook pale and creamy. Pipe meringue on top of each cake
the eggs) with a wooden spoon, enclosing the filling.
over medium heat until the eggs Add eggs, one at a time, beating
thicken and form a custard. well between each addition. Use a small blowtorch to grill the
meringue until lightly golden.
Refrigerate then prepare Add the flour and milk, in alternate
according to your ice cream batches, and stir with a wooden Alternatively, transfer cupcakes
maker’s instructions adding spoon until just combined. to an oven tray and place under a
optional extras just before preheated grill until lightly golden.
churning. Spoon mixture evenly among the
lined pans (three quarters full) and
Store in a freezer-proof container smooth the surface.

it’s just easier

in the freezer to harden.

❝ Sometimes,
Bake in preheated oven for 15-20
minutes, or until cooked through.
Hints

to say yes to
Remove from oven and transfer to
★ Get creative and a wire rack to cool completely.
try different flavours Alternative
by introducing extras Make the lemon curd while the

that extra snack or dessert.

like peppermint crisp, cupcakes are baking. Combine the ★ For a delicious alternative,
❝
honeycomb, crushed egg, butter, lemon rind and juice fill the cupcakes with
Oreos, Smarties, fudge or and sugar in a small saucepan over strawberry jam and top with
chocolate chip biscuits. low heat. whipped cream.
– Michelle Obama
74 Sweets HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Sweets 75
 Crème brûlée
quantity cook time ideal for
serves 6 60 min parties

Ingredients
500 ml double or whipping
cream
6 egg yolks
40 g sugar
1 tsp vanilla essence
Extra castor sugar, to brûlee

Method
Place the cream in an enamel or
stainless steel saucepan and bring
very gently to the simmer, stirring
occasionally to prevent scorching.

Gradually beat the vanilla essence

and sugar into the egg yolks and
continue to beat for 4-5 minutes
until thick and pale.

Beat the hot cream, very slowly,

Carrot cake
drop by drop (to avoid scrambling quantity cook time ideal for
serves 4 60 min high tea
the eggs) into the yolks and then
pour into ramekins and place in a Ingredients
deep roasting tin with hot water. 625 ml flour Add the carrots, pineapple, nuts
10 ml baking powder and apricot jam, mix well.
Bake at 150°C for about 45 minutes 7.5 ml bicarbonate of soda
until set. 15 ml mixed spice Sift the dry ingredients over the
5 ml salt mixture and fold in with a spatula
Cool thoroughly and chill, then 375 ml sugar until uniformly blended.
clean carefully round the edges. 310 ml oil
4 eggs Grease a 28cm loose bottomed
Sprinkle a thin layer of castor 500 ml grated carrots springform tin and sprinkle with a
sugar evenly over the top of the 250 ml crushed tinned pineapple little flour or dry bread crumbs on
cooked custards, especially up to 125 ml chopped pecan nuts the bottom of the tin. This prevents
the edges. 62.5 ml smooth apricot jam the cake from sticking.

Use a blowtorch to caramelise the Cream cheese icing Pour mixture into prepared tin and
sugar; watch that it does not burn. 125 ml butter bake for 45 minutes. Allow the cake
It should have a hard brown top. 500 g icing sugar to firm and cool in the pan for 10
5 ml vanilla essence minutes before turning out.
Serve cold. 250 g smooth cream cheese
To make the icing
Method Cream the butter and gradually
Preheat the oven to 180°C add icing sugar.

Sift dry ingredients together twice. Add vanilla, and cream cheese.
Alternative Don’t beat the mix too much,
Beat the sugar, oil and eggs otherwise it can become watery.
★ Add a teaspoon of finely together until light and fluffy. Use
grated ginger or a dash of an electric beater and beat at high Ice the cake when it has cooled.
Amarula to the cream. speed for 3 minutes.

76 Sweets HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Sweets 77
 Lemon curd
quantity cook time ideal for
serves 4 10 min gifts

Ingredients Method
200 ml sugar In a microwave-safe bowl, whisk
3 eggs together the sugar and eggs until
1 egg yolk smooth.
125 ml fresh lemon juice
Grated rind from 2 lemons Stir in lemon juice, lemon zest and
125 ml butter, melted and cooled butter.
slightly
Cook in the microwave on high for
3-4 minutes, , stirring well at one
minute intervals, until the mixture
is thick enough to coat the back of
a spoon.

Pour into small sterile jars.

Peppermint choc
chip ice cream
quantity cook time ideal for
makes 1 litre 30 min Sunday afternoon

Ingredients
2 cups milk The sugar must be dissolved.
2 cups cream
1 cup sugar Colour to your liking with the
¼ teaspoon salt green food colouring.
1 teaspoon vanilla extract
1 teaspoon peppermint Pour the mixture into an ice cream
cook’s tip extract maker, and freeze according to the
The lemon curd can 3 drops green food colouring manufacturer’s instructions.
be stored in the (optional)
refrigerator for several ½ cup chocolate chips After about 10 minutes into the
weeks. This recipe filled freezing, add the chocolate chips.
three glasses (each glass Method
held about ¾ cup) with Stir together in a large bowl, the After the ice cream has thickened,
a little left over. milk, cream, sugar, salt, vanilla about 30 minutes later, spoon into
extract and peppermint extract. a container, and freeze for 2 hours.

78 Sweets HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Sweets 79
 Nutella mug cake
quantity cook time ideal for
serves 6 10 min alone time

Ingredients Method
125 ml self raising flour Combine all ingredients in a large
125 ml white granulated sugar coffee mug.
2 eggs
90 ml cocoa powder Whisk with a fork until smooth.
90 ml Nutella
90 ml milk Microwave on high for 2-5
90 ml olive or vegetable oil minutes. (Time depends on
microwave wattage.)

Top with whipped cream and

chocolate sauce if desired.

Red velvet cupcakes

quantity cook time ideal for
serves 6-8 40 min weddings

Ingredients Method
2.5 cups all-purpose flour Preheat the oven to 180°C. half way through. Test the
1.5 cups sugar cupcakes with a toothpick.
1 teaspoon baking soda Line 2 (12-cup) muffin pans with
1 teaspoon salt cupcake papers. Remove from oven and cool
1 teaspoon cocoa powder completely before frosting.
1.5 cups vegetable oil Sift together in a medium mixing
1 cup buttermilk, room bowl, the flour, sugar, baking soda, For the cream cheese frosting
temperature salt and cocoa powder. Beat in a large mixing bowl, the
2 large eggs, room cream cheese, butter and vanilla
temperature Beat in a large bowl, the oil, together until smooth.
2 tablespoons red food buttermilk, eggs, food colouring,
colouring vinegar, and vanilla with a Add the sugar and on low speed,
1 teaspoon white distilled handheld electric mixer. beat until incorporated. Increase
vinegar the speed to high and mix until
cook’s tip 1 teaspoon vanilla extract Add the sifted dry ingredients to very light and fluffy.
Remember gold or
the wet and mix until smooth and
silver trimmed cups
Cream cheese frosting thoroughly combined.
are not ideal to use in
450 g cream cheese,
microwaves. Make
softened Divide the batter evenly among
cakes in ceramic bowls
2 sticks butter, softened the cupcake tins about 2/3 filled. Alternative
and serve in elegant
1 teaspoon vanilla extract ★ Sprinkle with desiccated
dinnerware.
4 cups sifted confectioners’ Bake in oven for about 20-25 coconut to serve or top with
sugar minutes, turning the pans once, fresh berries.

80 Sweets HomeChoice.co.za • 0861 466 324 HomeChoice.co.za • 0861 466 324 Sweets 81
 Crunchies
quantity cook time ideal for
serves 2 40 min storing
Ingredients
½ cup sunflower seeds
½ cup pumpkin seeds
2 tablespoons sesame seeds
1 ½ cups rolled oats
1 cup dried fruit medley,
chopped (optional)
60 g reduced-fat margarine
spread
½ cup honey

Method
Preheat oven to 170°C.

Lightly grease a 3cm-deep,

17 x 27cm baking tray. Line with
baking paper, allowing 2cm
overhang at long ends.

Combine sunflower seeds,

pumpkin seeds, sesame seeds,
oats and dried fruit in a large bowl.

Place spread and honey in a

saucepan over low heat. Cook,
Malva pudding stirring occasionally, for 3-4
minutes or until melted.
quantity cook time ideal for
serves 4 70 min memories
Bring to a simmer.
Ingredients
Cake Beat the egg and sugar in a Cook, stirring, for 3 minutes or until
1 cup sugar mixer and add the jam. Sift flour, slightly thickened.
1 egg bicarbonate of soda, baking
1 tablespoon apricot jam powder and salt. Add spread mixture to seed
1 cup flour mixture.
1 teaspoon bicarbonate Melt the butter and add the
of soda vinegar and milk. Stir to combine.
1 teaspoon baking powder
¼ teaspoon table salt Add liquids to egg mixture Spoon into the prepared pan.
1 tablespoon butter alternately with the flour. Using the back of a spoon, press
1 teaspoon white vinegar mixture evenly into pan.
1 cup milk Beat well and bake in a covered
dish for 45 minute to 1 hour. It is Bake for 25-30 minutes or until
Sauce important to use a covered dish golden.
1 cup whipping cream (not otherwise the sauce won’t soak
whipped) into cake. Cool in pan completely.
6 ounces butter
1 cup white sugar Melt together the ingredients for Refrigerate for 2 hours.
½ cup hot water the sauce and pour over pudding
as it comes out of the oven. Cut into bars.
Method
Preheat the oven to 180°C. Store in an air-tight container.

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 Healthy raisin
cook’s tip
and nut rusks 


If you feel hungry Quantity cook time
between meals, try to serves 6 120 min
choose snacks which
are high in fibre.
Ingredients
225 g butter
1 cup buttermilk
1 egg
500 ml cake flour
250 ml nutty wheat (bran flour)
15 ml baking powder
¾ cups sugar
Pinch of salt
½ cup raisins (optional)
½ cup pecan nuts – roughly
chopped
½ cup muesli
½ cup rolled oats
½ cup sunflower seeds
½ cup coconut



Method
Preheat oven to 180°C.

Butter a deep baking tray (20 x 30

cm) and put aside. Turkish Delight ice cream
Melt butter and allow to cool. quantity cook time ideal for
serves 6 30 min little girls
Add buttermilk, egg and dry Ingredients Put the Turkish Delight in a pan
ingredients. 4 egg yolks with 2-3 tablespoons of water.
½ cup sugar
Mix thoroughly and put mixture 310 ml milk Heat gently, until almost
into pan and spread evenly. 310 ml thickened cream completely melted, with just a few
1 tbsp rose water small lumps.
Bake for 40-45 minutes until 165 g Turkish Delight, chopped
golden brown. Remove from the heat and stir into
Method the cooled custard mixture.
Cut into small pieces Beat the egg yolks and sugar until
light and fluffy. Let the mixture cool completely;
Turn out on a wire rack to cool. now place half the mixture into the
Bring the milk to boil in a pan. ice cream maker and freeze.
Dry out at 70 to 100°C until dry.
Add to the egg and sugar, stirring, Churn for about 30 minutes, until
Store into airtight container when then return to the pan. it has the consistency of soft-scoop
it’s cooled down. ice cream.
Continue stirring over low heat
until the mixture coats the back of Transfer it to one of the plastic
Alternative a spoon. Do not boil. boxes and place in the freezer.

★ Vary your selection of Let cool, then stir in the cream and Repeat with the other half of the
nuts and fruit, to suit your rose water. mixture.
preference.

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 Meet Wayne Swanepoel,
HomeChoice DBA (Database
Administrator) and a father of
three (his son, daughter and
a Labrador called Marley). His
favourite pastime is going to
the movies or to the beach.

Eskimo treat
Classic baked quantity
serves 2
cook time
15 min
ideal for
mid-week

vanilla cheesecake Ingredients

quantity cook time ideal for 200 g packet ginger biscuits,
serves 2 60 min birthdays crushed
2 L vanilla ice cream, softened
Ingredients 1 can caramel treat
Base To make the base Add the lemon rind, lemon juice, 250 g roasted peanuts
250 g plain sweet biscuits Place the biscuits in the food eggs and cream. 100 g red glacé cherries
125 g butter, melted processor and blitz until crushed.
Melted butter, for greasing Beat until well combined and the Method
Add the butter and process until mixture is light and fluffy. Blend, in a food processor, the
Filling well combined. peanuts and ginger biscuits into
750 g tub cream cheese, at Pour mixture into prepared pan. fine crumbs and set aside.
room temperature Use the back of a spoon to press
250 g castor sugar the biscuit mixture on the bottom Bake in preheated oven for Line a loaf tin with wax paper.
1 vanilla pod of the greased pan to evenly cover 45 minutes or until golden and
½ lemon, rind finely the base and up the sides. just set in the centre. Spoon a layer of ice cream across
grated, juiced the bottom of the tin and smooth
6 eggs Place in the fridge while making Remove from the oven and allow out the top.
200 ml cream the filling. to cool completely.

Method To make the filling Cover loosely with plastic wrap

Place it in the freezer for an hour
to set.
Top with the ground biscuit and
nut mixture, press down firmly
Th ou gh t to share
Preheat oven to 150°C. Beat the cream cheese, castor and place in the fridge overnight and freeze for at least 3 hours “Summer or winter,
sugar and vanilla in a medium to firm. Remove from the freezer and or overnight. there is nothing like a
Brush a 20cm springform pan with bowl until the mixture becomes spoon a layer of Caramel Treat on sweet ice cream treat.
the melted butter to lightly grease light and creamy. Remove from the fridge 10 minutes top of the frozen ice cream and Turn on to a serving plate and Easy to make and
the pan. before serving. place in the freezer for an hour. decorate with cherries. enjoyed by all!”

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